Be still my heart and cut me the largest slice of this fudge frosting-topped chocolate chip Cookie Cake! An iconic dessert that has held a dear place in my heart since I begged my mom to let me stop at the Great American Cookie Company every time we went to the mall, it is still a dessert I love baking for birthday parties or special celebrations. It’s the kind of treat that wows and speaks to the kid (and the chocolate chip cookie lover!) in all of us.

A slice of easy chocolate chip cookie cake with frosting and sprinkles

I originally created this recipe as a birthday cookie cake for myself (because yes, I do in fact bake my own birthday dessert). It was the perfect combination of nostalgic comfort and chocolate chip cookie bliss.

Now I’ve taken to making it for friends and family. It never fails to wow the crowd and leaves everyone with a smile.

In recent chocolate chip cookie news, earlier this week my Instagram story EXPLODED when I shared a round up of my favorite chocolate chip cookie recipes (all of which you can find saved to the “Favorites” highlight in my Instagram profile). You are a passionate bunch, my fellow CCC lovers. This giant cookie cake recipe is going to speak loving words to you.

My inspiration is the original Great American Cookie Company recipe. In elementary school, I’d plead with my mom to let me bring one of their giant, double-frosted cookie cakes to school as my birthday treat. The kids who brought the Great American chocolate chip cookie cakes were the coolest.

I still adore cookie cake as much as ever, but now I prefer to make it myself.

This is a recipe for real, homemade chocolate chip cookie from scratch, no cake mix or canned frosting to be found. It is hands down the most delicious cookie cake I have ever eaten.

Imagine the best homemade chocolate chip cookie you’ve ever had. Now, make it 10 times bigger and easier to bake, because you don’t have to individually shape each cookie. Now you have the idea.

This easy chocolate chip cookie cake took me several tries to get right, but it was unbelievably worth it. The week I made it, I had three enormous containers of cookie cake sitting on my kitchen counter, each with a slightly different tweak to the recipe (I even considered making a layered cookie cake with all my attempts). 

Today’s recipe is the winner of winners. Get ready to bake the BEST cookie cake recipe of all time!

A giant cookie cake recipe with frosting and sprinkles
How To Make Cookie Cake from Scratch

This cookie is melt-in-your-mouth soft at the center, lightly crispy at the edges, and beautifully buttery throughout. Making this giant cookie cake recipe will feel similar to making regular cookie dough, but you bake it in a single pan instead (a normal 9-or 10-inch springform pan will work as a cookie cake pan).

The Ingredients

  • Flour. I used part all-purpose flour and part white whole wheat flour in this recipe. The whole wheat flour adds a touch of extra nutrition and you can’t taste it.
  • Nutmeg. A pinch of nutmeg is my secret ingredient to this cake’s special, extra-addictive flavor.
  • Egg + Egg Yolk. The binding agent that holds our giant cookie together. I added one extra yolk to give the cookie just the right amount of richness.
  • Milk. You can use any milk you have on hand, but the higher the fat content, the creamier the results. I used whole milk, and it was perfect.
  • Pure Vanilla Extract. A MUST in chocolate chip cookie recipes.
  • Chocolate Chips. If you’re a fan of chocolate, this chocolate chip cookie cake recipe is perfect for you. This cake has more chips than you’d dare call appropriate, and you’ll love every single bite.
  • Frosting. While it’s optional, I guarantee that you won’t be disappointed.

A birthday cookie cake on a blue plate

The Directions

  1. Whisk together the dry ingredients. Easy-peasy. 
  2. Beat together the butter and sugar. Be sure your butter is room temperature but not overly, puddly soft to give your cookie the best consistency.
  3. Next, beat in the egg and egg YOLK. Be sure you beat the egg and egg yolk in one at a time as directed. Your patience will be rewarded.
  4. Now, add the chocolate chips.
  5. Once your cookie dough is ready, shape and chill it for your pan. I know it’s tempting to skip refrigeration, but it is necessary for the recipe.
  6. Bake for 20 to 25 minutes at 350 degrees F. Frost. DEVOUR.

A slice of a festive and fun birthday dessert with frosting

Cookie Cake Make Ahead  + Storage Tips

  • To Make Ahead. Prepare your cookie dough ahead of time, and store it in the refrigerator for up to 3 days or freeze it for up to 3 months.
  • To Store. Cover and store leftovers at room temperature for up to 3 days.
  • To Freeze. Store the baked cookie (frosted or unfrosted) in the freezer for up to 2 months.

You may have some frosting leftover, which you can save for another use. Try it dipped with pretzels or spread over graham or Ritz crackers. YUM!

Other Treats Worthy of a Birthday Celebration

A beautifully decorated chocolate chip cookie cake on a blue plate

More Delicious Birthday Recipes from Years Past

A slice of giant cookie cake with chocolate chips and frosting

Tools Used to Make This Chocolate Chip Cookie Cake

Whether you’re celebrating a special occasion or are simply in the mood for a chocolate chip cookie cake (I don’t blame you), this scrumptious recipe will make any day feel a little more special.  

I can tell you that I have definitely not hit the age where I’m too old to bake myself a giant chocolate chip birthday cookie cake, and I hope I never do.


Ultra soft, ultra chewy Chocolate Chip Cookie Cake from scratch! The BEST recipe. EASY and the rich chocolate fudge frosting tastes incredible. Decorate for a special homemade birthday dessert or just enjoy a giant slice. Recipe at | @wellplated

Cookie Cake

4.93 from 14 votes
A giant chocolate chip cookie cake recipe that's easy to make from scratch! Rich and chewy, this homemade version beats anything store bought or from a mall!

Prep: 20 mins
Cook: 20 mins

Servings: 1 (9-inch) cake


For the Chocolate Chip Cookie Cake:

  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour or whole wheat pastry flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon freshly grated nutmeg optional
  • 10 tablespoons unsalted butter softened to room temperature
  • 2/3 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 large egg plus 1 egg yolk, at room temperature
  • 1 tablespoon whole milk*
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups semisweet chocolate chips

Chocolate Fudge Frosting (optional):

  • 1 1/2 cups powdered sugar plus 2 tablespoons
  • 1/4 cup unsweetened cocoa powder
  • 6 tablespoons unsalted butter softened to room temperature
  • 2 tablespoons whole milk*
  • 1/2 teaspoon instant espresso powder optional—it will intensify the chocolate flavor without making the frosting taste like coffee
  • 1 teaspoon pure vanilla extract
  • Pinch kosher salt to taste


  • For the Chocolate Chip Cookie Cake: In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and nutmeg.
  • In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, beat together the butter, brown sugar, granulated sugar, and the salt on medium speed until smooth, about 3 minutes. Add the whole egg, beating for 1 minute and stopping to scrape down the bowl before adding the egg yolk. Beat for another minute and scrape down the bowl again. Beat in the milk and vanilla.
  • Reduce the mixer speed to low, then slowly add the dry ingredients, mixing just until the dough comes together and the flour has disappeared. Add the chocolate chips on low speed, finishing with a few stirs by hand as needed. Lay two large sheets of plastic wrap down on counter so that the long sides overlap slightly and you have one large, wide sheet. Scrape the dough into the center, then spread it into a thick disk. Fold the edges of the plastic up and around the dough to wrap it completely. Refrigerate for at least 1 hour or up to 3 days.
  • When ready to bake, preheat the oven to 350 degrees F (if using a clear glass dish, reduce temperature to 325 degrees F). Generously coat a 9-inch springform pan, 9-inch pie dish, or 9-inch cake pan with baking spray. Press the dough into the pan in an even layer. Bake for 20 to 25 minutes, until the top is lightly golden brown and a toothpick inserted in the center comes out clean. Check at the 15-minute mark—if the cookie cake is browning too quickly at the edges, loosely tent it with foil. Remove from the oven and place the pan on a wire rack to cool completely.
  • Meanwhile, make the Chocolate Fudge Frosting (optional): Sift the powdered sugar and cocoa powder together into a bowl. In a separate bowl, beat the butter on medium speed until light, smooth, and creamy, about 2 minutes. Reduce the mixer speed to low, then add half of the powdered sugar and cocoa mixture. Add all of the milk, espresso powder, and vanilla. Beat to combine, then add the rest of the dry ingredients and beat for 2 minutes until well combined. Taste and add a pinch of salt if the frosting seems too sweet.
  • Frost and serve: Once the cookie cake has cooled, run a sharp knife around the edges to loosen it, then transfer it to a serving dish (you can also serve it directly from the pan). If desired, decorate with the chocolate frosting.


  • *You can use any milk for the frosting and cookie you like. I prefer something with some fat in it (such as whole milk, cream, or half and half) because it’s a small amount and results in a richer, creamier frosting.
  • Store leftovers at room temperature for up to 3 days.
  • Unbaked dough can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Baked cookie cake can be frozen frosted or unfrosted for up to 2 months.
  • You may have some frosting leftover, which you can save for another use. Try it dipped with pretzels or spread over graham or Ritz crackers.


Serving: 1(of 12), without frostingCalories: 340kcalCarbohydrates: 46gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 56mgSodium: 253mgFiber: 3gSugar: 30g

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Ultra soft, ultra chewy Chocolate Chip Cookie Cake from scratch! The BEST recipe. EASY and the rich chocolate fudge frosting tastes incredible. Decorate for a special homemade birthday dessert or just enjoy a giant slice. Recipe at | @wellplated | #cookies #cookiecake #recipe #birthdays

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. My kids always wanted cookie cakes from the grocery store for their birthdays! Homemade is SO much better! Love this wonderful recipe.5 stars

  2. The addition of nutmeg is brilliant and adds a great extra layer of flavor. Love that you call for using white whole wheat or whole wheat pastry flour. 5 stars

  3. Making this for my duaghter’s birthday. Can I make this in a 9 inch pan instead of a springform pan? Just wondering if I will be able to get the cookie out of the pan.


    1. Hi Christy, yes, other 9-inch round pans will work. If it’s too difficult to remove from the pan, it’s excellent served out of the dish too!

  4. Would you triple or quadruple the batter to make a jelly roll size pan cookie? The 1/2 sheet baking pan size I am trying to fill.

    1. Courtney, I am honestly not sure! I’d suggest looking up some baking pan conversions online (Joy of Baking and AllRecipes both have one I’ve used in the past), the comparing the pan size in this cookie cake recipe with the pan you’d like to use. I hope you enjoy the cake!

  5. I made this cake using applesauce to substitute about half of the butter called in the recipe, and use Reese’s cups with chocolate chips. I chilled the dough for about 2 hours. It came out great! Thanks for this awesome cookies cake!5 stars

  6. Made this cake for a friend and she loved it! There was just enough chocolate frosting and all of the flavors came together nicely.5 stars

  7. I didn’t let it chill but it came out perfect. The nutmeg is just the only ingredient I don’t understand to why it’s in there. I believe it throws it off but other than that it’s delicious !4 stars

    1. Hi Vicky! I’m glad you enjoyed the recipe—the nutmeg is listed as optional, so you can definitely leave it out if you prefer!

  8. I love your recipes and can’t wait to try this one. I like to print them out and save in sheet protectors in binders. Would you consider trying to format your recipes so that they print on one page? It would be so much easier to save them and so much better for the trees! :-) Thanks!!

    1. Hi Patricia! For the best and most compact formatting, you should select the green “Print” button directly under the photo in the recipe. This should open a new printable page without any ads or additional spaces. I hope this helps and that you enjoy the recipe!

  9. I do not have a 9inch spring form pan but I do have a smaller one that fits in my pressure cookder could I use this and make several cookies??
    Would the time be different in baking?

    1. Hi Diana! Using a smaller pan in the oven would be a total experiment. If you use a smaller pan, you’ll want to check it early, line it with parchment paper, and coat it with nonstick spray. If you decide to try it, I’d love to hear how it goes!

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